Fresh Summer Panini

YIELD 4 servings

Ingredients

Marinated Olives:

1 (6-ounce) can ripe olives, whole
1 tablespoon olive oil
1 garlic clove, crushed
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon red pepper flakes

Flatbread:

4 cups (32-ounces) warm water
2 tablespoons granulated sugar
2 packages or 1 scant tablespoon active dry yeast
10 cups all-purpose flour, plus extra for flouring work surface
2 tablespoons salt

Vegetables:

2 medium zucchini, cut lengthwise into 1/4-inch slices
3 green, red or yellow bell pepper, seeded and cut into large chunks
1 red onion, sliced 1/4-inch thick

Instructions

1. To prepare olives, combine all ingredients in a small bowl. Let stand at room temperature until ready to use in panini.

2. To prepare flatbread, combine all ingredients in a large bowl. Mix until dry ingredients are incorporated. Cover with a damp towel and set aside 2 hours.  If you’re making the dough to use later, remove the damp towel, lightly flour the surface of the dough and push it down with your hands, deflating the mix back to near its original volume. Seal container with a lid and store in your refrigerator up to 2 weeks.

3. When you’re ready to use the dough, heat grill. Lightly flour your hands, work surface and rolling pin. Pinch 4 (2- to 3-inch) balls of dough from the mix. Replace the lid and return the rest to the fridge. Place 1 dough ball on the work surface and pat into a flat disk. Use a rolling pin to roll to desired thickness and set aside on floured parchment or wax paper.  Repeat with remaining dough balls.

4. Use a pizza peel or flat cookie sheet to transfer the rounds to the grill. Cook 3 to 5 minutes, flip dough halfway through the cooking time, until the dough is cooked through and bubbly.

5. To prepare vegetables, place all vegetables in a large bowl. Toss with oil, salt and pepper. Place vegetables on grill grate and cook 3 to 5 minutes, flipping halfway through the cooking time, until vegetables are tender and slightly charred.

6. To assemble panini, olives and vegetables on top. Fold over bread and grill until thoroughly heated.

Photography by Mark Boughton. This recipe originally appeared as Fresh Summer Panini on relish.com.

For more panini recipes on relish.com, check out the following:

Grilled Veggie Panini

Baby Bella, Caramelized Onion and Swiss Panini

Chicken Panini with Greens and Roasted Red Peppers




65 comments

Magdalena J.
Alice L.1 years ago

Thank you!

Kimmy H.
Kimmy H.2 years ago

This looks so good!

Alan Lambert
Alan Lambert2 years ago

Forwarded to those who need or want it and will appreciate it, thanks for posting

Clare R.
Clare R.2 years ago

My favorite ingredients - olives, pepper... Awesome recipe, thanks for posting!

Marianne R.
Marianne R.2 years ago

Thank you for sharing!

Karen Martinez
Karen Martinez2 years ago

We make grilled flat bread on a regular basis. It was really nice when I had a Jenn-aire stove with grill, but now we grill our bread on the BBQ. We also regularly grill vegetables. The recipe above sounds really good.

Sue Matheson
Sue Matheson2 years ago

thanks

Aaron Bouchard
Aaron Bouchard2 years ago

Thank you

Floodedarea Please Help
ANA MARIJA R.2 years ago

Thank you! :))

Maria Teresa Schollhorn

Thanks for the article!